Three olfactometric methods (frequency of detection, time--intensity method, and aroma extract dilution analysis) were used to evaluate the main odorants of three musts obtained from French--Romanian hybrids (Valerien, Admira, and Brumariu). The three methods allow detection of the same odor-active compounds. The results obtained from these methods were closely related. Nineteen odor-active compounds were detected, and 13 were identified. The three methods showed the importance of an unidentified compound with a grape and grape juice aroma note in the three musts. Among the other compounds, 3-hexen-1-al, (E,Z)-2,6-nonadien-1-ol, and 1-ccten-3-one seemed to contribute actively to the odor of Valerien must. 3-(Methylthio)propanal and hexanal were contributors to the Admira and Brumariu odor. Phenylacetaldehyde was one of the main odor-active compounds in must from Admira.

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The aim of the research was to determine to what extent the farinograph and alveograph parameters correlate with each other, and with the physical-chemical parameters, frequently used in the evaluation of wheat flours quality. Thus, 81 samples of wheat flours were analyzed. We found a better correlation of alveographic parameters, such as Extensibility and Mechanical Work (r2 varied between 0.48-0.51), with Protein content and Gluten content of flours, compared to farinographic parameters: Development time and Stability (r2 varied between 0.25-0.35). A poor correlation between farinographicand alveographic parameters was observed, the maximum value of the determination coefficient being r2=0.40, between Stability and Mechanical Work. The factorial analysis led to the highlight of four principal components. The first principal component was strongly correlated with the Protein content (including Gluten) of flours, with most farinographic (except for Water absorptin) and alveographic parameters (Mechanical work, W and Extensibility index, G). This component appears to express the tolerance of flours to the mechanical stress, exerted in the dough phase and their ability to preserve the own viscosity under mechanical stress conditions. The second principal component is related to the dough resistance to deformation, as expressed by the alveographic parameters Resistance and the P/L ratio. Principal components three and four were strongly correlated with flours ash (extraction degree) and amilolytic activity.

Basil is a plant known since ancient times for its properties (carminative, antiseptic), being considered a sacred plant. With the passage of time and with the diversification of assortments, basil was used for decorative and aromatic purposes, being considered a spicy plant. Red basil is also used in the perfume industry due to the pleasant aroma it possesses. Multiplication procedures were developed by in vitro cultures, using varieties of Romanian origin: 4 from red basil (lines: L9, L10, L11, L12) and 9 from green basil, characterized by special aromas and leaf shapes. When evaluating the germination yield, the percentages varied between 45-80% for aseptically inoculated red basil seeds on culture medium. And in the case of green basil varieties, the yield varied between 25 -100% after sowing in universal organic substrate. For the seeds of the green basil varieties, the sowing was performed in universal organic substrate, and the germination yield varied between 25 -100%. The types of explants taken from the resulting seedlings were represented by stems (fragments of hypocotyl and epicotyl), leaves and cotyledonary node. The induction of organogenesis was evaluated differently for each type of explant under the effect of phytohormones such as cytokinins (TDZ and BAP) added in concentrations of 0.5-2 mg / L to the basal culture medium MS / 1962. After 3 subcultures of the explants on the culture medium recipes (45 days), the organogenic yields expressed in vitro were compared

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